University Grill Fort Myers

Danny Skelly  |  February 13, 2019

University Grill Fort Myers

7790 Cypress Lake Dr, Fort Myers, FL 33907

The university grill is a upscale local bar and grill. From great burgers and beer,to high choice aged meats and fresh seafood. Our customers are very loyal as are our winter locals. When someone has been here for the first time there comment is why did it take me so long to find this place. Chefs phone is here for any questions you may have. Please do not leave any reservations request or important request on this phone.

University Grill Menu


  • Crab Bisque
  • Soup Du Jour
  • Rhode Island Fried Calamari
  • Tossed with crushed red peppers and banana peppers, served with chipotle mayonnaise
  • Shrimp Cocktail
  • horseradish cocktail sauce
  • Bruschetta
  • Marinated tomatoes and fresh basil, on toasted French bread topped with gorgonzola cheese
  • Crostini
  • toasted bread with fig jam, goat cheese, prosciutto and fig balsamic glaze
  • Escargot Champignon
  • Baked with garlic butter and mushroom
  • Yellow Fin Tuna
  • 4 oz. yellowfin, seared rare and sliced with teriyaki glaze, wasabi and pickled ginger over quinoa
  • Caprese
  • fresh mozzarella, tomatoes and basil with EVOO & balsamic glaze
  • Cheese and Meat Board
  • Prosciutto, sweet Cappi, Brie, Burrata, Goat, Gorgonzola, olive tapenade, grapes, sweet fig jelly, toast and crackers


  • The Chef’s Burger
  • Goat cheese, double smoked bacon and car-amelized onions
  • The All American Burger
  • American cheese, double smoked Bacon
  • Crunchy Gulf Grouper
  • “Fish that goes crunch” with tartar sauce
  • Seafood Burger
  • house-made mix of grouper,haddock, crabmeat and salmon, fried and finished with a creamy tomato seafood sauce


  • Boston Baked Haddock
  • topped with crush Ritz and lemon beurre blanc
  • Sauteed Chicken Parmesan
  • breaded cutlet with pappardelle and tomato sauce
  • Chicken Marsala
  • with button mushrooms and sweet marsala demi-glaze
  • Pork Chop
  • Bone in, brined, seasoned and seared, served with apple plum sauce
  • Shrimp Scampi
  • basil garlic butter and sun-dried tomatoes over linguine
  • Salmon Modena
  • iron seared over veggie quinoa topped with a Pomegranate balsamic and an oven dried tomato
  • Sesame Crusted Tuna
  • 8 oz. yellow fin, seared rare, and sliced with teriyaki glaze, wasabi and pickled ginger served over quinoa
  • Bronzed Salmon
  • fried spinach, plum ginger sauce and fried onions
  • Crunchy Grouper
  • “fish that goes crunch” with tartar sauce
  • Parker House Scallops
  • topped with crushed Ritz and lemon beurre blanc
  • Coconut Fried Shrimp
  • served with raspberry horseradish
  • Sirloin Steak and Coconut Fried Shrimp
  • served with raspberry horseradish sauce
  • Filet Mignon
  • 8 oz. center cut from the tenderloin, chimichurri bérnaise on request
  • Prime Rib of Beef
  • 8 oz. or 12 oz. choice aged beef, slow cooked, roasted rib eye served boneless
  • BBQ Back Ribs
  • dry rubbed and slow cooked with Sweet Baby Ray’s sauce
  • Sirloin Steak
  • 7 oz. USDA choice, seared medium rare and brushed with garlic butter
  • Pasta Primavera
  • vegetable pasta with mixed vegetables and tomato sauce
  • Avellino Seafood Toss
  • Grouper, scallops, shrimp and mussels, sauteed with sundried tomatoes, scallions, fresh herbs and tossed with linguine marinara

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